Simple Instant Pot Apple Cider Pork Chops

If you ask me, there’s nothing better than tender pork chops that practically fall off the bone.

These apple cider pork chops bring together the cozy flavors of fall in one simple Instant Pot meal. Sweet apple cider and savory herbs create a sauce that soaks right into the meat while it pressure cooks.

The pork chops come out juicy and flavorful, paired with a rich pan sauce that tastes like you spent hours in the kitchen. Serve them over mashed potatoes or rice to soak up every last drop.

It’s comfort food at its finest, perfect for busy weeknights when you want something special without all the fuss.

What Kind of Pork Chops Should I Use?

For this recipe, you’ll want to stick with bone-in center cut pork chops that are at least 1 inch thick – this is really important for getting the best results. Thinner chops will cook too quickly in the Instant Pot and can end up dry and tough, while thicker bone-in chops stay juicy and flavorful. Center cut chops are ideal because they have a good balance of meat and fat, which helps keep them moist during pressure cooking. If you can only find boneless chops, they’ll work too, but bone-in really does add extra flavor to the dish and helps prevent overcooking.

Options for Substitutions

This cozy fall recipe has some great flexibility for ingredient swaps:

• Bone-in pork chops: You can use boneless pork chops if that’s what you have – just reduce the cooking time by about 2-3 minutes since they cook faster. Pork tenderloin cut into thick medallions also works well.
• Apple cider: If you don’t have apple cider, try apple juice mixed with a splash of apple cider vinegar (about 1 tablespoon per cup). You could also use white wine or additional chicken broth with a teaspoon of apple jelly stirred in.
• Russet potatoes: Yukon gold or red potatoes work great too. Just keep in mind that waxy potatoes like red ones hold their shape better, while russets will be fluffier for mashing.
• Whole grain mustard: Regular yellow mustard or Dijon mustard can step in here. Use about half the amount if using Dijon since it’s stronger in flavor.
• Canola oil: Any neutral cooking oil like vegetable oil or even olive oil will work for searing the chops.
• Cornstarch: For thickening the sauce, you can use flour instead – just mix 2 tablespoons flour with 2 tablespoons water to make a slurry.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot pork chops is not searing them first, which creates a flavorful crust and prevents the meat from looking gray and unappetizing – take the extra few minutes to brown both sides in the oil before pressure cooking.

Another common error is using thin pork chops, which will turn out dry and tough in the Instant Pot, so stick with chops that are at least 1 inch thick for juicy results.

Don’t forget to let the pressure release naturally for at least 10 minutes before doing a quick release, as this prevents the pork from becoming tough, and always check that your cornstarch slurry is completely smooth before adding it to avoid lumpy gravy.

Finally, resist the urge to skip deglazing the pot after searing – scraping up those browned bits with a little apple cider will add tons of flavor to your final dish.

What to Serve With Apple Cider Pork Chops?

These apple cider pork chops are already pretty complete since they come with tender potatoes and carrots cooked right in the same pot! The sweet and savory flavors pair beautifully with simple sides like steamed green beans or roasted Brussels sprouts to add some color to your plate. If you want something fresh to balance out the richness, try a crisp apple and cabbage slaw or a mixed greens salad with a light vinaigrette. For extra comfort food vibes, some warm dinner rolls or cornbread are perfect for soaking up that delicious apple cider sauce.

Storage Instructions

Refrigerate: These pork chops and their apple cider sauce keep really well in the fridge for up to 4 days. Store everything together in an airtight container, and the flavors actually get even better as they sit. The potatoes and carrots will soak up more of that sweet apple cider goodness overnight.

Freeze: You can freeze the pork chops with the sauce for up to 3 months in freezer-safe containers. I like to portion them out individually so I can grab just what I need for dinner. The potatoes and carrots freeze well too, though they might be slightly softer when thawed.

Warm Up: To enjoy your leftovers, gently warm everything in a covered dish in the oven at 350°F for about 15-20 minutes, or heat individual portions in the microwave. Add a splash of apple cider or chicken broth if the sauce seems too thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 110-130 g
• Fat: 60-75 g
• Carbohydrates: 250-290 g

Ingredients

For the pork chops:

• 1/2 tsp salt
• 1 1/2 lb bone-in pork chops
• 2 tbsp canola oil (or other neutral oil like vegetable oil)
• 1/2 tsp black pepper

For the vegetables:

• 1/4 cup whole milk
• Salt and black pepper, to taste
• 2 cups carrots (sliced into 2-inch segments)
• 6 russet potatoes (peeled and quartered)
• 1 1/2 cups chicken broth (I use progreso chicken broth)

For the apple cider glaze:

• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 tbsp whole grain mustard (adds a nice tangy kick)
• 1 1/2 cups apple cider (for a sweeter glaze, use a sweeter cider)
• 2 tbsp water

Step 1: Season and Sear the Pork Chops

• 1 1/2 lb center cut bone-in pork chops (3-4 pieces, minimum 1 inch thick)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp canola oil

Pat the pork chops dry with paper towels, then season both sides evenly with the salt and black pepper.

Set your Instant Pot to Sauté, and once the display reads ‘Hot’, add the canola oil.

Allow the oil to heat for about a minute, then place the pork chops in a single layer.

Work in batches if necessary to avoid overcrowding.

Sear the pork chops for 2-3 minutes per side until a golden brown crust forms.

Remove the browned pork chops to a plate and cover with foil to keep them warm.

Turn off the Sauté mode.

Step 2: Pressure Cook the Potatoes, Carrots, and Pork Chops

• 6 medium to large russet potatoes, peeled and cut into quarters
• 1 1/2 cups chicken broth
• 2 cups carrots, sliced into 2-inch segments
• seared pork chops from Step 1

Place the peeled and quartered potatoes in the bottom of the Instant Pot.

Pour in the chicken broth.

Set the trivet (or a steamer basket) on top of the potatoes.

Arrange the carrot pieces evenly on the trivet; if needed, line the trivet with foil and poke holes in it for steam circulation to keep carrots from falling through.

Lay the seared pork chops from Step 1 on top of the carrots.

Close the lid and seal the valve.

Select High Pressure and set for 15 minutes.

After cooking, allow the pressure to release naturally for 10 minutes before opening the lid.

Carefully remove the trivet, transferring the pork chops and carrots to a plate, and cover with foil to keep them warm.

Step 3: Mash the Potatoes

• cooked potatoes from Step 2
• reserved chicken broth from Step 2
• 1/4 cup whole milk
• salt and black pepper, to taste

Drain the chicken broth from the cooked potatoes into a measuring cup.

Transfer the potatoes to a large bowl for mashing.

Gradually mash in reserved broth and the whole milk, adding small amounts at a time until you reach your desired creamy consistency.

Season the mashed potatoes with salt and black pepper to taste.

Cover with foil and set aside to keep warm for serving.

I always taste as I go, adjusting the seasoning until the potatoes are just perfect.

Step 4: Make the Apple Cider Glaze

• 1 1/2 cups apple cider
• 1/4 cup packed brown sugar
• 1 tbsp stone ground or whole grain mustard
• 1 tbsp cornstarch
• 2 tbsp water
• salt and black pepper, to taste

Clean the Instant Pot insert and set it to Sauté mode.

Pour in the apple cider, add the packed brown sugar, and stir in the stone ground or whole grain mustard.

Cook the mixture, stirring occasionally, until it reduces by about half and becomes thick and syrupy.

If you prefer, you can wait to add the mustard at the end.

Once reduced, if a thicker glaze is desired, mix the cornstarch and water together in a small bowl until fully dissolved, then add it to the glaze, simmering and stirring until thickened.

Taste and season the sauce with salt and black pepper as needed.

Personally, I like to add a pinch more mustard for extra tang.

Step 5: Assemble and Serve

• seared pork chops from Step 1
• mashed potatoes from Step 3
• cooked carrots from Step 2
• apple cider glaze from Step 4

Serve each pork chop with a portion of mashed potatoes from Step 3 and the cooked carrots from Step 2.

Generously drizzle the warm apple cider glaze over the pork chops.

Garnish with freshly chopped parsley if you have some on hand, and serve immediately.

I find this dish is even better when you let the flavors blend on the plate before digging in.